In a large sauce pan, heat oil and fry taro pieces with ginger and garlic for 5 minutes. Add roast pork with fermented shrimp paste, salt, sugar and fry about 5 minutes. Add water to barely cover ingredients. Cover and reduce heat to low and simmer for 3 hours, stirring occasionally. When taro is soft and a bit mushy, the dish is done. Sprinkle with green onions for garnish. Makes 4 servings.
Approximate Nutrient Analysis per serving:
784 calories, 13 g fat, 3.5 g saturated fat, 70 mg cholesterol, 750 mg sodium, 141 g carbohydrate, 20 g fiber, 2 g sugar, 26 g protein